Easy Cornpone
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 594
- Total Fat
- 34
- Saturated Fat
- 4
- Carbohydrates
- 66
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 5
- Sodium
- 409
- Total: 50 min
- Active: 10 min
Ingredients
2 cups yellow or white cornmeal
1/2 cup canola oil or shortening, plus 1 tablespoon for the pan
1 cup warm water
1 teaspoon kosher salt
Butter and molasses or honey, for serving, optional
Directions
- Put a large cast-iron skillet in the oven and preheat the oven to 375 degrees F.
- Whisk the cornmeal, oil, warm water and salt together in a large bowl until combined. The batter will be a little thicker than pancake batter, so it is easy to scoop with a spoon.
- Remove the hot skillet from the oven and add the remaining tablespoon of oil, swirling to coat. Spoon the batter into the skillet, making 7 to 8 ovals (each about 1/3 cup). Flatten the tops a bit with the back of the spoon. It is fine if the ovals touch slightly.
- Bake until the ovals are golden on the bottom and firm on top, about 40 minutes. Serve with butter and molasses or honey if using.